Calling all lemon lovers! Even if you are not the biggest fan of lemon, I encourage you to try out these delicious, chewy and Soft Lemon Cookies. They are sweet with a hint of tart and a perfect Lemon Sugar Cookie Recipe.Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours! What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
Lemon Cookies pair so nicely with a plate of fruit as a light dessert. But don’t get me wrong, they are delicious on their own and don’t hesitate to add a lemon frosting for a fantastic Lemon Whoopie Pie. You are licking your lips, aren’t you? I knew it!
Lemon is refreshing and delicious and the key ingredient in this Lemon Drop Cookie Recipe. You will use lemon juice and lemon zest to make these sugar cookies extra delicious.
I’ve found over the years my boys would rather enjoy Funfetti Cookies or even Circus Animal Cookies over a hot baked Lemon Cookie. Until they accidentally tried one. They were hooked instantly. So let me help you make the most delicious cookies with my tricks and tips!
I have taken these Lemon Cookies to so many parties, potlucks and family dinners. Every time I have brought these cookies somewhere, they get eaten up so fast. In a blink of an eye, the cookies are gone. They are eaten before I can even get the chance to snag one.
Recipes with Lemon
Lemon Cookies are among my favorite lemon desserts I have ever made. Some of my other favorites Lemon Desserts are No-Bake Lemon Cheesecake, Lemon Bars, and Lemon Pull A-parts. But don’t miss out on Savory dishes like Lemon Rice Pilaf and Air Fried Lemon Chicken.
The trick to delicious cookies is in using FRESH Lemons! Particularly lemon zest. I use zest in the cookie dough as well as in the sugar I roll the dough into. It gives a pop of zesty flavor and it’s delicious! Of course, you can omit using zest, but why would you?
Making a small batch of cookies is my favorite, it means I’m not in the kitchen a long time and before I know it all the cookies are made and done. This recipe is a small batch meaning it will make about 2 1/2 – 3 dozen cookies.
Directions: How to make Lemon Cookies from scratch?
Step 1: I love to use my Bosch Universal Mixer but you can easily use a good quality hand mixer and be just fine with this recipe. In a bowl combine softened butter and 1/2 cup sugar. Set the remaining 1/2 cup sugar aside to roll the cookies in before baking.
Step 2: When the butter and sugar is light and fluffy add an egg and mix to combine.
Step 3: In a separate bowl combine dry ingredients: Cream of Tartar, Baking Soda, and all-purpose flour, and powdered sugar.
Step 4: Gradually add about half the dry ingredients into butter and sugar until combined.
Step 5: Add Vegetable oil and lemon juice and mix until combined
Step 6: Then add remaining dry ingredients.
Step 7: In a small bowl combine the remaining 1/2 cup sugar and 2 Tbls lemon zest.
Step 8: Scoop cookies using a Medium size #24 cookie scoop and roll into lemon zest and sugar mixture. *Lemon Zest is optional, but a delicious bonus to this recipe if you choose to use it.
Step 9: Bake at 350 Degrees for 7-9 minutes. Cool on pan for 2 minutes before removing to wire cooling rack.
Can you Freeze Lemon Cookies?
Freezing Lemon Cookies is quick and easy. Freeze cookies for up to 3 months in a sealed container or Zip-Loc bag. Allow cookies to thaw before eating.
How to Store Cookies
Cookies will stay fresh if stored properly. It’s important to allow cookies to fully cool before placing them in a sealed container.
Can cookies be left out overnight?
Yes, Lemon Cookies can be left out overnight without any problem. It’s a good idea to store cookies in an airtight container to stay fresh.
Let’s talk about cookie scoops for a minute. I’m a fan and love them! Let me tell you why. I own 3 sizes of cookie scoops and use them all. My favorites are the medium #size 24 and the small size #40.
The small is a perfect small bite cookie and actually feels big for toddlers and young children. This was my go-to standard cookie size when my boys were little. I’ve since switched to the Medium scoop for obvious reasons.
The other reason why I love using a scoop is it guarantees that every cookie will be the same size which is so much easier when it comes to baking. Nothing worse than having small cookies overcooked because you have larger cookies on the same plate!
Save yourself the trouble and use a cookie scoop. You will love it! And Thank you for using my Affiliate Link where I earn a small portion of the sale.
Make sure to check out these Lemon Week Recipes from fellow blogger friends
Monday #LemonWeek Recipes
- Homemade Lemon Curd by Fresh April Flours
- Lemon Bundt Cake by House of Nash Eats
- Lemon Dessert Sauce by That Recipe
- Chicken Picatta by A Day in the Life on the Farm
- Lemon Sugar Cookies by SueBee Homemaker
- Strawberry Lemonade Rice Krispies Treats by The Spiffy Cookie
- Lemon Zucchini Bread by Lemon Blossoms
- Grilled Lemon Mojito by Our Good Life
- Easy Slow Cooker Chicken Piccata by Our Crafty Mom
- Deep Eddy Lemonade Vodka Spritzer by Our Crafty Cocktails
- Meyer Lemon Scones by Hezzi-D’s Books and Cooks
- Shortbread Lemon Tart by The Redhead Baker
- Sticky Lemon Oregano Chicken Recipe by Shockingly Delicious
- Garlic Lemon Pepper Rice by Daily Dish Recipes
- Crispy Lemon Chicken by Making Miracles
- South Indian Lemon Rice by Magical Ingredients
- Lemon Cookies by Devour Dinner
- Grilled Lemon Pepper Chicken by Cheese Curd In Paradise
- 1/2 Cup Butter Softened
- 1 Cup Sugar *divided
- 1 Egg
- 1/2 Cup Powdered Sugar
- 1 Tbl Lemon Juice
- 1/2 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- 1/4 Cup Vegetable Oil
- 2 Cup Flour
- 2 Tbl Lemon Zest
- Preheat Oven to 350 Degrees
- Cream Butter and 1/2 Cup white sugar until light and fluffy. About 2 minutes
- Mix Powdered Sugar, Cream of Tartar, and Baking Soda until combined
- Add Egg and vegetable oil and Lemon Juice. Mix until smooth
- Add Flour 1 cup at a time until combined. Add 1 Tlb Lemon Zest
- Using a Medium Cookie Scoop dough and roll into sugar.
- Roll cookie dough in 1/2 cup sugar combined with 1 Tbl Lemon Zest and place on cookie sheet.
- Bake at 350 Degrees for 7-9 Minutes
- Cool on pan for 2 minutes before removing to wire cooling rack